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My old boss in Charlotte said to weigh flour, and now I'm wondering if I've been doing it wrong for 15 years
I ran into my first head baker at a supply shop in Charlotte last week, and she asked if I was still scooping flour straight from the bin. I said yeah, mostly, and she just laughed and said that was why my sandwich loaves never came out the same twice. She told me she weighs everything now, even the salt, because a cup of flour can swing between 4 and 5.5 ounces depending on how packed it is. That's like a 30 percent difference, which is huge when you're trying to sell the same loaf every day. But here's where I'm stuck, because another baker I know swears by volume and says weighing makes you slow and fussy, and she's been running a shop in Raleigh for 12 years. So now I'm torn, do I switch over and buy a $25 scale and redo all my recipes, or do I stick with cups and just scoop the same way every time? Has anyone here made the switch and actually noticed a real difference in their bread, or is it just one of those things people argue about online?
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kevinw945d ago
Man, my buddy ran a little bakery out in Greensboro and had the exact same fight with himself. He scooped for years and his loaves were all over the place, some tight and some flat, and customers kept asking why Tuesday's bread was different from Friday's. He finally grabbed a cheap scale off Amazon and weighed his flour just once to see, and the same "cup" he'd been using came out to 5.2 ounces while the recipe assumed 4.5. Once he fixed that his bread got way more steady, like same loaf every single day, and he said he stopped guessing.
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